The National Restaurant Association (NRA) is addressing the food service industry's workforce shortage by focusing on attracting, training, and retaining employees. To combat the decline in young workers, the NRA has launched initiatives like "Restaurants Work" and expanded educational programs. The organization is also prioritizing apprenticeship programs and structured career paths to increase job satisfaction and retention. Additionally, the NRA is working to make the industry more inclusive and accessible to all, while emphasizing the importance of embracing technology to stay competitive.

#NRAWorkforceInitiative #FutureOfFoodService #RestaurantCareerPaths


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📈 Learn More ~  Restaurant Power Index featuring the top 50 brands' performance in consumer sentiment based on 12 performance markers in food, service, and overall brand consumer sentiment. The RPI features historical and current sentiment analysis for key brands based on the overall market sentiment data. Subscribe for weekly reports on the top brands in the restaurant industry. https://www.savor.fm/restaurant-power-index

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Fred LeFranc, founder of Results Through Strategy, shared insights on restaurant industry leadership, technology, and trends during a Prosper Forum podcast. He emphasized the importance of organizational assessments, adaptability in a dynamic business environment, and using technology to enhance existing strengths. LeFranc praised brands like Chick-fil-A and First Watch for effective tech integration, highlighted the value of data analytics, and discussed successful strategies from brands like Cava and Chili's. He stressed the importance of creating emotional connections with guests and cautioned against operational decisions that might hinder excellent service delivery.

RestaurantInnovation #HospitalityLeadership #DiningExperience
🫶 Subscribe NOW - Unlock a world of knowledge, innovation, and growth from the largest podcast network in food service! - https://savorfm.substack.com/

📈 Learn More ~  Restaurant Power Index featuring the top 50 brands' performance in consumer sentiment based on 12 performance markers in food, service, and overall brand consumer sentiment. The RPI features historical and current sentiment analysis for key brands based on the overall market sentiment data. Subscribe for weekly reports on the top brands in the restaurant industry. https://www.savor.fm/restaurant-power-index

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In this episode of The Restaurant Report, Paul Barron, a forward-thinker in technology and media, engages in a thought-provoking conversation with the CEO of ConverseNow, a company at the vanguard of AI-driven drive-thru technology. Together, they delve into the transformative power of artificial intelligence in reshaping customer service within the fast-food industry and beyond. Highlights of their discussion include:

The Evolution of AI: An in-depth analysis of the current state of AI technology and its potential trajectory. They explore emerging trends, potential breakthroughs, and the ethical considerations of increasingly autonomous systems. The conversation illuminates how AI's rapid advancement will continue to alter the landscape of various industries, emphasizing adaptability and innovation.
Adoption Process in the Restaurant Business: A comprehensive breakdown of how restaurants can integrate AI-driven solutions like ConverseNow's technology. They discuss the step-by-step process for onboarding, the challenges restaurants face during this digital transformation, and the tangible benefits such as improved efficiency, personalized customer experiences, and increased profitability. The dialogue also covers strategies for overcoming resistance to technological adoption within traditional business models.

Building In-House Large Language Models: The dialogue critically examines why many enterprises or brands choose not to develop their large language models, despite the apparent advantages. They explore the complexities, costs, and expertise required to build and maintain these systems. The conversation highlights the importance of partnerships with specialized AI companies that offer scalable, customizable, and cost-effective solutions, enabling businesses to leverage the power of AI without the need for in-house development.

This episode offers a rare glimpse into the future of AI in service industries, providing valuable insights for entrepreneurs, business leaders, and anyone interested in the intersection of technology, innovation, and customer service. Join us to uncover the practicalities and possibilities of AI, through the experiences of two industry pioneers leading the charge towards a more efficient, personalized, and tech-driven future.
Savor.fm is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

On this stock analysis episode, we break down the top restaurant brands with a forward thinking strategy in implementing ghost kitchens and virtual brands. On our list is Denny's ($DENN) who spinned off two virtual brands The Melt Down (sandwiches) and The Burger Den (burgers). Brinker International ($EAT) known for Chili's restaurants, focused on chicken wings with its "It's Just Wings" virtual concept. And finally Bloomin' Brands ($BLMN), known for Outback Steakhouse, created a chicken tender virtual brand called Tender Shack. All three restaurant brand stocks have seen strong gains in their stock prices despite the catastrophic restaurant closures, reinforcing tech innovation as the winning strategy for the restaurant industry.

#Stocks​ #GhostKitchens​ #VirtualBrands​
~Ghost Kitchen Stocks To Buy | $DENN $BLMN $EAT Stock Analysis~
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Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

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Beyond Meat (BYND) is a Los Angeles-based producer of plant-based meat substitutes founded in 2009 by Ethan Brown. The company has products designed to emulate beef, meatballs, ground meat, and pork sausage links and patties. Beyond Meat's innovation will be a key factor in its retail and dining expansion, though competition from industry giants like Tyson won't go unnoticed.

Beyond Meat website ➜ http://bit.ly/BYNDsite​

#BYND​ #BeyondMeat​ #Stocks​
~Beyond Meat Stock Will Hit $4,500 by 2028 | BYND Stock Analysis~
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Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

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Tattooed Chef ($TTCF) is a plant-based food company offering a broad portfolio of innovative and sustainably sourced plant-based foods. Tattooed Chef’s signature products include ready-to-cook bowls, zucchini spirals, riced cauliflower, acai and smoothie bowls, and cauliflower pizza crusts, which are available in the frozen food sections of leading national retail food stores across the United States as well as on Tattooed Chef’s e-commerce site. They plan to increase store count by 41% and points of distribution of Tattooed Chef branded products by 35% by the end of the first quarter. On this stock analysis we're taking a look into $TTCF growth potential.

Tattooed Chef website ➜ http://bit.ly/TattoedChef​

#TattooedChef​ #TTCF​ #Stocks​
~Tattooed Chef Growth Analysis | $TTCF Stock Buy or Sell?~
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Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 http://bit.ly/FoodableVirtual​

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Finally something passed that targets restaurants, helping food service establishments around the country avoid closure through billions in grants. $28.6 billion of the bill will go to assist restaurants, food trucks, bars, and street vendors in paying their back rent, mortgages, and pretty much anything else. This is not a loan but a non-repayable grant. Grants will be capped at $10 million for restaurant groups and $5 million for individual venues. Publicly traded companies or restaurants with more than 20 locations won’t be eligible. If a restaurant has received a PPP loan, that amount will be subtracted from the potential grant amount. Funds must be used by the end of the year. While something is better than nothing, the initial ask was for $120billion. If you divide the $28.6 billion by the number of eligible restaurants, that comes out to the equivalent of about a $40,000 stimulus check for each restaurant. Is the grant enough? is it the last bit of help restaurants are getting? let us know your thoughts in the comments below!

HOW TO APPLY FOR RESTAURANT STIMULUS GUIDE ➜ https://t2m.io/RestaurantStimmy​

#Stimmy​ #Restaurants​ #StimulusChecks​
~$44,000 Stimulus Checks For Restaurants? | $28.6 Billion Restaurant Stimulus~
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Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 https://t2m.io/VirtualEvents​

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On this episode of The Barron Report, host Paul Barron explores the future of trade shows based on the latest data on consumer behavior and visitor expectations.

The National Restaurant Association Show is being canceled for a second straight year as the state of Illinois’s order to limit gatherings to no more than 50 people remains in effect until early June, according to an NRN announcement. With these cancellations piling up and social distancing/virtual gatherings becoming the norm, this begs the question of why we need trade shows to begin with. Is it possible the typical trade show attendee has been retrained to be more open to virtual events/webinars/trade shows? Recent data on consumer behavior and visitor expectations suggests trade shows need to die.

#NRAshow​ #TradeShows​ #Business​
~Why Trade Shows Need To Die ~
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Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 https://t2m.io/VirtualEvents​

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We're diving into Starbucks ($SBUX) and analyzing it's short term growth. With over 80% of We're diving into Starbucks ($SBUX) and analyzing it's short term growth. With over 80% of company leaders reportedly planning to permit remote work after the pandemic could we begin to see less restaurant sales in over 84,000 urban locations? Starbucks has been seeing lower revenue and extra costs associated with COVID safety, however there's still no denying that Starbucks has been on a path back to growth.

#Starbucks​ #SBUX​ #Stocks​
~Starbucks Analysis | $SBUX Buy or Sell~
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Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform 🎓 https://t2m.io/VirtualEvents​

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We're going into a deep dive stock analysis on Darden Restaurants ( $DRI ). Darden Restaurants is a multi-brand restaurant operator headquartered in Orlando. They own fine dining restaurant chains: Eddie V's Prime Seafood and The Capital Grille; and six casual dining restaurant chains: Olive Garden, LongHorn Steakhouse, Bahama Breeze, Seasons 52, Yard House and Cheddar's Scratch Kitchen. Darden has more than 1,500 restaurant locations and more than 150,000 employees, making it the world's largest full-service restaurant company.

On this episode of The Barron Report, host Paul Barron explores the rise of YouTuber Jimmy Donaldson’s virtual restaurant concept, MrBeast Burger. The restaurant—which launched only two months ago—has already sold one million sandwiches.

Can restaurant revenue hit $1.3 Trillion by 2023? The restaurant industry (justifiably) is undervalued significantly due to COVID, bad PR, and the volume of closures. This might mean the opposite of an implosion, we may begin to see record growth occurring in the market. With marketing-driving big companies targeting retail consumers, virtual/ghost kitchen restaurants, and food tech innovations this might signal a massive growth period by 2023.

Rae Phillips-Luther is a leading brand strategist that has built and transformed brands and company cultures. She is a visionary leader, big thinker, and strategic changemaker. Rae has previously served as Chief Marketing Officer at Jamba Juice and Zoës Kitchen, where she reinvigorated Jamba’s legacy brand and successfully positioned the Zoës brand, and subsequently led it through a record-setting IPO. Today, Rae serves as Founder & CEO of R Circle.

Guest : Rae Phillips-Luther - The R Circle

Welcome to The Restaurant Report, where we delve into the exciting resurgence of casual dining trends in the hospitality industry. As consumers start to venture out again for dining experiences, casual eateries are seeing a significant uptick in popularity. In this episode, we explore the reasons behind this shift and what it means for the future of casual dining establishments.

Today’s Guest - Hal Lawlor, President and COO of Smokey Bones

Smokey Bones is a growing casual dining brand known for its delicious barbecue and creative menues. At the helm of this culinary adventure is Hal Lawlor, a seasoned professional with years of experience in the restaurant industry. Join us as we discuss:

1. The factors driving the renewed interest in casual dining include changes in consumer behavior, the rise of the foodie culture, and the desire for unique dining experiences.
2. Social media and online reviews shape consumer preferences and how restaurants can leverage these platforms to attract more customers.
3. The importance of menu innovation and the role of seasonal and local ingredients in attracting and retaining customers.
4. The future of casual dining trends and what to expect in the coming years, including the influence of technology and the growing demand for personalized dining experiences.

Please tune in to our podcast as we chat with industry experts, restaurant owners, and food enthusiasts to uncover the latest casual dining trends and what they mean for the hospitality industry. Don't miss out on this informative and engaging discussion!

Tesla's EV robo-taxis' very low cost per mile of range could have effects beyond just taking over transportation as a service (TAAS) with it's autopilot and full self-driving capability. This may mean Tesla would also be on the way to rival (and destroy) UberEats and dominate the food delivery and logistics market for restaurants/foodservice. On this episode, we predict and breakdown this possibility and how it may eventually come to pass.

We break down the top food trends to look out for in 2021

Erle Dardick is an independent consultant and off premises thought leader. Erle created “The 5 Pillars of Successful Takeout, Delivery & Catering” in 1997 based on his success in turning around a struggling Vancouver deli and developing it into a flourishing restaurant and off-premise operation. The 5 Pillars has since evolved to become the leading strategic framework for the restaurant and foodservice industry. On this episode, Paul and Erle talk about the potential future of off-premise.

Restaurant gift cards are due for some rapid innovation and a step into our ever-changing digital landscape. Uptown Network AR Gifting is providing restaurants a much more interactive, engaging, and social option to replace boring physical cards still used by the restaurant industry. Virtual gifting for restaurants allows restauranteurs to turn their menu items into a 3D augmented reality using AR and video chat for reactions.

Guest: Jack Serfass, CEO of Uptown Network

Stephanie O’Rourk, CPA, is a partner at CohnReznick who leads the Firm’s National Hospitality Emerging Concepts and Operational and Financial Consulting Divisions. With more than 25 years of public accounting experience in both audit, advisory and tax, Stephanie has worked closely with entrepreneurs, advising clients on best practices and tax efficient strategies. Her clients consider her a trusted business advisor and value her experienced insights and business acumen.

In this episode of The Barron Report, host Paul Barron sits down with Adam Halberg, the chief executive officer of Barcelona Wine Bar, to explore how businesses in the restaurant and hospitality industry could use the economic downturn as an opportunity to increase brand awareness.

President-elect Joe Biden unveiled the American Rescue Plan (ARP)—a $1.9 trillion COVID-19 relief proposal his administration will pursue shortly after taking office on Wednesday, Jan. 20. On this episode, we break down the stimulus bill and look at key aspects that may affect the restaurant industry for better or worse. One notable inclusion is raising the minimum
wage to $15 per hour and ending the tipped minimum wage and sub-minimum wage for people with disabilities.

In this episode of The Barron Report, host Paul Barron sits down with Michael Schatzberg and Jimmy Frischling, the co-founders and managing partners of Branded Strategic Hospitality. Barron, Schatzberg, and Frischling explore how technology is changing the landscape of the restaurant and hospitality industry.

In this episode of The Barron Report, host Paul Barron sits down with Fred LeFranc, the chief executive officer and chaos strategist for Results Thru Strategy. Barron and LeFranc explore the brand successes and failures of 2020, and what that means for restaurants in 2021.

In this episode of The Barron Report, host Paul Barron sits down with Udi Shamai, the chief executive officer of Highpper. Barron and Shamai explore the future of automation and robotics in the restaurant and hospitality industry.

In a recent episode of the Restaurant Report Podcast, Sean Kennedy, Executive Vice President of Public Affairs at the National Restaurant Association, discussed several critical issues impacting the restaurant industry. Kennedy, who joined the association in June 2019, sheds light on the Association's advocacy efforts and strategic initiatives to support restaurant operators nationwide.
We discussed various regulations that could affect the restaurant industry in ways we have not seen in the past two decades.

Credit Card Competition Act: Addressing Swipe Fee Challenges
One of the major topics discussed in the podcast is the Credit Card Competition Act. Kennedy emphasizes how credit card swipe fees often rank as the third highest cost for restaurants, following food and labor expenses. The proposed act seeks to introduce greater competition among banks by requiring the issuance of new cards to support at least two processing networks. This move aims to alleviate the financial burden imposed by swipe fees on restaurant businesses.

NLRB 2023 Joint Employer Final Rule: Implications for Franchise Operators
Kennedy delves into the implications of the NLRB's 2023 Joint Employer Final Rule, which broadens the circumstances defining joint employer status under the National Labor Relations Act (NLRA). This rule change significantly increases liability risks for operators engaged in franchisor-franchisee relationships or independent contracts for onsite services. Kennedy highlights the Association's support for Congressional actions aimed at overturning this rule to protect operators' interests.

FTC "Junk Fees" Proposal: Impact on Restaurant Pricing and Transparency
The discussion extends to the Federal Trade Commission's proposed rule on "unfair or deceptive fees," targeting industries including restaurants. Kennedy outlines the potential consequences of the proposed rule, which could compel restaurants to eliminate various surcharges and adopt a pricing model reflecting total costs per item. This shift not only imposes substantial compliance costs but also diminishes customer transparency and affects the wages of tipped employees.

Preserving the Tip Credit: Clarifying Misconceptions
Kennedy addresses misconceptions surrounding the tip credit and labor groups' efforts to eliminate it. Contrary to claims of subminimum wages, Kennedy explains that tipped workers already earn at least the minimum wage, with tips supplementing their earnings. Preserving the tip credit is crucial for maintaining the current wage structure and ensuring fair compensation for tipped employees across the industry.

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In this episode of The Barron Report, host Paul Barron gives listeners more of his predictions for the restaurant and hospitality industry in 2021.

In this episode of The Barron Report, host Paul Barron outlines his predictions for the restaurant and hospitality industry in 2021.

As if restaurants weren't getting screwed already... The IRS has said that while PPP loan forgiveness is tax-free, borrowers may not deduct expenses covered by the proceeds. On the other hand, lawmakers have proposed legislation that will permit the write-offs. A $908 billion emergency relief framework unveiled this week allots $288 billion toward PPP, and includes “restaurants, stages and deductibility.”

In this episode of The Barron Report, host Paul Barron sits down with Paul Macaluso, the president and chief executive officer of Another Broken Egg. Barron and Macaluso explore how operators are innovating their workforce, technology, and menus.

In this episode of The Barron Report, host Paul Barron sits down with Aaron Noveshen, the founder of The Culinary Edge. Barron and Noveshen explore how restaurants are transforming their business models to accommodate coronavirus guidelines and regulations.

In this episode of The Barron Report, host Paul Barron sits down with Don Fox, the chief executive officer of Firehouse Subs. Barron and Fox explore what Florida’s new $15 minimum wage will mean for the restaurant industry.

In this episode of The Barron Report, host Paul Barron sits down with Elizabeth Blau, the founder and chief executive officer of Blau & Associates. Barron and Blau forecast the first quarter of 2021 and explore when customers will return to restaurants.

In this episode of The Barron Report, host Paul Barron sits down with Oren Saar, the co-founder and chief executive officer of WoodSpoon, and Kevin Martinez, a chef at Jean Georges. Barron, Saar, and Martinez explore a new survival strategy for chefs nationwide amidst the ongoing pandemic.

American culinary expert Andrew Zimmern talks about the impact COVID-19 has had on the restaurant industry. Even where social restrictions have been lifted, many restaurants are concerned about whether they should open at all. The restaurant industry is hamstrung right now: cases are back on the rise almost nationwide, and some hospitals are once again close to being overwhelmed. Restaurants are having to choose between public health and the survival of their business with little to no federal aid or guidance. Most small businesses and independent restaurants will not survive without it. Restaurants need relief; otherwise, coronavirus will have effectively served as an extinction event.

Piestro is a robotic pizza shop able to deliver high-quality artisanal pizzas within 3 minutes. Their fully-automated machines are being designed with the aim of allowing for zero contact food preparation, zero food waste, consistent quality, and a much lower cost of operation.

In this episode, Paul Barron discusses the fascinating world of dynamic pricing strategies and the potential role of AI in reshaping menu modeling. Ashwin Kamlani, the CEO of Juicer, joins him as they explore the exciting possibilities that lie ahead in the food service industry.

Ashwin Kamlani, CEO of Juicer: Ashwin Kamlani, an expert in AI and its applications, joins Paul Barron to discuss the potential of AI in revolutionizing menu modeling. As the CEO of Juicer, Ashwin has a unique perspective on how artificial intelligence can be harnessed to optimize menu pricing and enhance customer experiences.

The Evolution of Dynamic Pricing: Dynamic pricing is not a new concept, but it's gaining newfound significance in today's fast-paced and data-driven world. Dynamic pricing has entered foodservice traditionally associated with industries like airlines and ride-sharing services. Ashwin takes us through the fundamental principles of dynamic pricing and why it's becoming increasingly essential for restaurant businesses.

The Role of AI in Menu Modeling: Artificial intelligence is poised to transform the way restaurants approach menu modeling. With AI-driven algorithms, businesses can analyze vast amounts of data to determine optimal pricing strategies, taking into account factors such as demand, time of day, and even weather conditions. Ashwin Kamlani shares insights into how Juicer is at the forefront of this technological revolution.

Benefits of AI-Powered Menu Modeling: In this episode, Paul Barron and Ashwin Kamlani explore the myriad benefits of integrating AI into menu modeling. These advantages include:

1. Personalized Pricing: AI can analyze customer preferences and behavior to offer personalized menu pricing, enhancing customer satisfaction.
   
   
2. Real-time Adjustments: Dynamic pricing powered by AI allows for real-time adjustments, ensuring that menu prices are always competitive and aligned with market demand.
   
   
3. Optimized Profit Margins: AI can help restaurants maximize their profitability by finding the perfect balance between pricing and customer demand.
   
   
4. Enhanced Customer Loyalty: By offering customized pricing and promotions, restaurants can build stronger relationships with their customers, fostering loyalty.

In this episode of The Barron Report, host Paul Barron sits down with Jason Dorsey, an acclaimed keynote speaker and the author of Zconomy. Barron and Dorsey explore the ins and outs of Generation Z, and how this demographic may play a key role in the recovery of businesses across the country.

In this episode of The Barron Report, host Paul Barron sits down with Larry Carrino, the president of Brustman Carrino Public Relations. Barron and Carrino explore Florida’s recent lift on COVID-19 restaurant restrictions. Governor Ron DeSantis announced on Friday that the state would enter Phase 3 of reopening. This sudden move allows all restaurants, bars, and clubs to resume business, and local governments can no longer cap restaurant capacity at anything less than 50 percent.

In this episode of The Barron Report, host Paul Barron sits down with Ofer Zinger, the co-founder of Kitchen Robotics. Barron and Zinger explore the technology behind automated ghost kitchens.

In this episode of The Barron Report, host Paul Barron sits down with two key leaders at US Foods: Jim Osborne, the senior vice president of customer strategy and innovation, and Adam Stinn, the director of business solutions. Barron, Osborne, and Stinn explore whether ghost kitchens and virtual brands are the future of the restaurant industry.

We break down all of the recently announced Drive-Thru and Mobile Ordering restaurant redesign concepts by Burger King, Shake Shack, Starbucks, Taco Bell, and Buffalo Wild Wings (to name a few). They are completely adapting to the changes in demand through digital ordering caused by the pandemic. We also touch on other possible design trends such as McDonald's Net-Zero Energy Flagship, the company’s attempt to reduce energy and water use.

In this episode of The Barron Report, host Paul Barron sits down with Danielle DiMartino Booth, the chief executive officer and chief strategist for Quill Intelligence LLC. Barron and DiMartino Booth explore finance trends and the future of small businesses.

In this episode of The Barron Report, host Paul Barron sits down with Andrew Carter, the co-founder and chief executive officer of Smallhold, the first organic mini farm in New York City. Barron and Carter explore automated mini farms for restaurants, grocery stores, and markets in urban areas.

In this episode of The Barron Report, host Paul Barron sits down with Laureen Asseo, the chief executive officer of Fresh n’ Lean. Barron and Asseo discuss how consumers nationwide are changing their eating habits amidst the coronavirus crisis.

In this episode of The Barron Report, host Paul Barron sits down with Tim Hand, a partner at Kinetic12, a consulting firm for the foodservice industry. Barron and Hand explore the future of the restaurant and hospitality industry post-pandemic.

In this episode of The Barron Report, host Paul Barron sits down with Chris Hellmann, the global vice president and general manager of Coca-Cola’s Freestyle Division. Barron and Hellmann discuss the latest Coca-Cola Freestyle innovation: a contactless sales solution that allows customers to select and pour a drink in a matter of seconds by using their phone.

In this episode, Amy Hom, a veteran of the restaurant brand and technology space, and Paul Barron delve into the challenges faced by fast casual restaurants in the current landscape where technology's role in driving top-line revenue and profits is not as promising as expected. This issue is rooted in the collision between technology and consumer behavior, placing restaurant brands in a complex position.

One of the fundamental dynamics at play is the dominance of millennials in the social commerce market. In 2023, the global social media audience was estimated to comprise approximately 4.9 billion people, marking a substantial increase from previous years. Among these users, the 25-34 age group, which consists mainly of millennials, stands out as the largest demographic.
The episode explores why technology companies may be experiencing a significant downturn, mainly when fast-casual restaurant operators are increasingly focused on cutting expenses and demanding that technology becomes a performing asset rather than just an operational cost.

Adding to this intricate situation is the shifting demographic landscape. Baby Boomers, who are on the cusp of retirement, will range in age from 60 to 78 next year. Simultaneously, Generation Z, aged 12 to 27 next year, is rapidly graduating from school and entering the workforce. Gen Zers are emerging as the leading consumers of fast-casual restaurant food.

This shifting demographic trend forces restaurant CEOs across the industry to reflect on their strategies and adapt to these changing dynamics. The interplay between technology, consumer preferences, and demographics presents challenges and opportunities for the fast-casual restaurant sector.

To gain a deeper understanding of this complex issue, don't miss the full episode, where top analysts and consultants in the restaurant sector provide insightful discussions and analysis.

In this episode of The Barron Report, host Paul Barron sits down with celebrity chef Robert Irvine, the host of Food Network’s Restaurant: Impossible. Barron and Irvine explore how restaurant owners can implement real-time verification software to save their business post-pandemic.

In this episode of The Barron Report, host Paul Barron sits down with Kevin Lo, the chief executive officer of food safety platform FoodID. Barron and Lo explore the ins and outs of food transparency.

In this episode of The Barron Report, host Paul Barron sits down with David Stone, the founder of Forager, and Joe Blunda, the chief executive officer of Forager. Barron, Stone, and Blunda discuss foraging and food supply alternatives for the restaurant and hospitality industry.